TICACEL® LV is a low viscosity methylcellulose. Cold water soluble, TICACEL LV gels when heated to temperatures from 118°F to 132°F. This thermal gelation property makes it an ideal stabilizer for preventing boil out in baked fillings, adding cling to sauces, and regulating viscosity during processing stages.
Dairy, Cheese Sauce, Meat Patties, Potato products, Batter for deepfat frying, Predust for microwavable foods,
0.50% to 0.75%
Cold water soluble, forms gels upon heating --- reversible when cooled